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added note on Wyeast 5733 previously being listed as 'P. cerevisiae'
| [[White Labs]] || WLP661 || damnosus || High diacetyl (a.k.a. butter) producer and slow growing. Fermentation temp: 70-85°F (21-29.4° C). Attenuation: 65%. Cell count: 50-80 million cells/mL <ref name="WL_cellcounts">Private correspondence with White Labs Customer Service and Dan Pixley. 10/29/2015.</ref>. Homebrew vials contain 35 mL of slurry, and ~1.75-2.8 billion cells per vial <ref name="priess_pitches">[https://www.facebook.com/groups/MilkTheFunk/permalink/1170980479596831/?comment_id=1171066879588191&reply_comment_id=1171595552868657&total_comments=6&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Richard Priess regarding WL and Wyeast homebrew pitches. 10/30/2015.]</ref>.
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| [[Wyeast]] || 5733 || damnosus (previously listed as ''P. cerevisiae'') || May cause “ropiness” and produce low levels of diacetyl with extended storage time. Temp range: 60-95° F (15-35° C). Cell count: 1.0 x 10<sup>8</sup> (100 million) cells/mL <ref>[https://drive.google.com/folderview?id=0B8CshC9nxYHdZmE4MmoyLXA2WVk&usp=sharing Wyeast Specifications 2015 Retail Products. 2015.]</ref>. Homebrew packs contain 100-125 mL of slurry, and ~10-12.5 billion cells <ref name="priess_pitches"></ref>.
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| [[RVA Yeast Labs]] || RVA 601 || damnosus || Lactic acid bacteria used in souring Belgian-style beers such as gueze and Lambic. Acid production increases with storage. Temperature range is 60-95º F.